Chorizo and Potato Pambazos

Ingredients

Directions

1. 1

   Place the peppers in a saucepan and add enough water to cover. Bring to a boil over medium heat and cook for 5 minutes, or until tender. Transfer the peppers to a blender and reserve ½ cup of the cooking water. Add the onion, garlic, salt, and reserved water, place the lid on the blender, and blend on high speed for 2 minutes. Work the puree through a mesh strainer into a bowl and discard the skins and seeds. Set aside.

2. 2

   Preheat a saucepan with 1 Tbsp. of olive oil over medium heat for 2 minutes. Add the salsa and cook for 5 minutes. Set aside.

3. 3

   Remove the plastic casing from the V&V Supremo® Chorizo (Pork, Beef or Chicken). In a large pan over medium heat, cook the chorizo for 2 minutes, crumbling it with a spoon. Add the onion and sauté for 1 minute. Mix in the potatoes. Cover the pan and cook for 15 minutes, or until the potatoes are tender, stirring occasionally. Divide the mixture into 4 portions and set aside.

4. 4

   Preheat a medium pan with ½ Tbsp. of olive oil over medium heat for 1 minute.

5. 5

   Brush each side of the bread with the salsa. Toast the bread in the pan for about 1 minute on each side. Remove from the pan and fill with 1 portion of the chorizo mixture. Add 2 Tbsp. of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and ¼ cup of crumbled V&V Supremo® Queso Fresco. Add a layer of lettuce and top with the other slice of bread. Serve and enjoy!